The Perfect Scotch Eggs with Runny Yolks!

sausage meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat while ground pork is often less expensive.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness, while yellow mustard is more affordable.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is widely available.

Slice the pork shoulder into pieces and semi-freeze for 20-30 minutes.

Chop fresh sage and thyme, then set aside.

Grind the semi-frozen pork shoulder using a coarse grinder attachment.

Switch to a finer grinder attachment after grinding the pork once.

Add cayenne pepper, granulated garlic, salt, pepper, and grated nutmeg to the ground pork and mix well.

Place the seasoned pork mixture on a flat tray and freeze for another 20 minutes.

Weigh out 100 g portions of the pork mixture for each egg (6 total).

Boil 6 large eggs straight from the fridge for 5 minutes, then transfer them to an ice bath to stop the cooking process.

Peel the eggs under running water, tapping them gently to crack the shell and remove it carefully.

Prepare the Scotch eggs by placing a portion of pork mixture on cling film, flattening it, and placing a floured egg in the center.

Wrap the pork around the egg using the cling film, ensuring there are no holes, then set aside.

Alternatively, use parchment paper to flatten the pork mixture and wrap it around the egg, sealing it well.

Season flour in a bowl, then coat the Scotch eggs in the flour, followed by an egg wash made from 2 beaten eggs, and finally coat with panko breadcrumbs.

Heat oil in a heavy-bottomed pan to 350°F (175°C) and deep fry the Scotch eggs for 4-6 minutes until golden brown.

Cut one Scotch egg in half to reveal the runny yolk and season with salt and pepper.

Prepare a curry mayo by mixing curry powder, Dijon mustard, whole grain mustard, fenugreek leaves, lime juice, and olive oil in a blender.

Serve the Scotch egg with curry mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens